Hey Steve just highlight the recipe then go to file and select print preview on next window then select as selected on screen and then the print button. Walaa –you have printed recipe. I do this frequently!

If the extruded meat sticks are roughly the same size when dispensed then they should be very similar in size upon dehydration. Some variables include the consistency of the ground meat prior to dispensing, any “hot spots” in the oven or dehydrator, and how experienced you are at dispensing the sticks. It’s all about practice with a Jerky Shooter.

-BeefJerkyRecipes.com

by Derrick

I’m using a stick shooter that makes .5 sticks. What’s the avarage time it takes to dehydrate them?

by Ron

I made some venison salami with the recipe above or virtually the same one. I was a little displeased with the results: They do not look anything like the picture, the ones above are in skins or colagin. The foil wrapped version will leak a lot of fat and water while cooking, so be prepared with juice catcher of some sort. I put a wire rack on a cookie sheet. Also I would suggest adding 2tbsp of your favorite seasoning or it will be kinda plain. Then you will have a great stick or sausage.

by Charlene

STEVE,
2 ways of doing this……..
1st way
ctrl P will print the page. You might get more than recipe so try…………

2nd way…..
Copy and paste to one of your templates….like the blank page this is what I do and it works great.

by Charlene

I am lovin’ all the jerky recipes.
Printing the ones I really like.
Note: the temp to do jerky at in the dehydrator is
135-145*F

by eric

What kind of lean for groung beef I’m using a 36″ dehydrator and trying sticks for first time, also should I get skins for sticks?

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